Spinach Pasta Bake

This is a quick and easy adaptation of this recipe from Cooking Light from years ago.  It's a family favorite and although it seems pretty involved, after you've made it a couple of times, it goes together really quickly.  If I have extra time and ingredients, I will use fresh spinach and basil...but it's a rare night when I have all fresh ingredients at the ready.  :)

 
 Spinach Pasta Bake

• 12-16  ounces rigatoni or penne pasta
• 3  tablespoons  butter, divided
• 1  cup  chopped onion
• 3  cloves fresh minced garlic
• 1/4  cup  all-purpose flour
• 2 1/2  cups  skim milk
• 1 1/4  cups  (5 ounces) preshredded Parmesan cheese, divided
• 1 1/2  teaspoons  dried Italian seasoning
• 1/2  teaspoon  pepper
• 1  (14.5-ounce) can diced tomatoes (Italian style)
• 1  (10-ounce) package frozen chopped spinach, thawed and drained
• canola oil for coating baking dish
• 1/4  cup  dry breadcrumbs
• 2  tablespoons  (1/2 ounce) preshredded Parmesan cheese

• Preheat oven to 350°.

  Cook pasta according to package directions. Drain and set aside.

  Melt 2 tablespoons butter in a medium heavy saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat.

  Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish lightly coated with canola oil.

  Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon butter; sprinkle over pasta mixture. Bake at 350° for 30 minutes or until thoroughly heated.